Raspberry Chia Pudding
A delightful and healthy raspberry chia pudding, sweetened with pure maple syrup, that's perfect for breakfast or dessert.
Ingredients
Pudding Base
- 1/4 cup chia seeds Packed with omega-3 fatty acids and fiber.
- 1 cup unsweetened almond milk Substitutable with any milk of choice.
- 2 tablespoons pure maple syrup Natural sweetener that complements the tartness of raspberries.
- 1/2 teaspoon vanilla extract Enhances flavor.
- 1/2 cup fresh or frozen raspberries Fresh preferred in summer, but frozen works well too.
Toppings
- to taste sliced almonds or chopped nuts Add for crunch.
- to taste shredded coconut Sprinkle for added texture.
- to taste additional raspberries or mixed berries For topping.
- to taste extra drizzle of maple syrup For extra sweetness.
Instructions
Preparation
- In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract.
- Mash the raspberries and fold them into the chia mixture.
- Cover and refrigerate for at least 4 hours or overnight.
- Serve in bowls topped with sliced almonds, shredded coconut, fresh berries, and an extra drizzle of maple syrup.
Notes
For best results, let the pudding set overnight to achieve the desired texture. This pudding keeps well in an airtight container in the fridge for up to five days.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.3gSodium: 50mgFiber: 10gSugar: 8g
Tried this recipe?Let us know how it was!